Linguine with Red Curry Cream Sauce

In a bowl, soak cashews in water for at least 4 hours (up to 8 hours.) Drain well and set side.

In a large pot, start boiling water for cooking linguine.

Meanwhile, make cashew cream sauce. In a high-speed blender, combine the soaked cashews, cold water, lime juice, nutritional yeast, and salt. Start blending at the low speed then increase the speed little by little. Blend until creamy and smooth (about 1 to 2 minutes.) Set aside.

When the water is boiling, start cooking linguine in salted water for 7 minutes (or follow the instruction on the package.)

Meanwhile, start making the sauce. In a large frying pan, pour the cashew cream sauce. Heat it up at medium heat. When it starts warming up and thicken, add red curry paste and sugar. Stir well until the red curry paste is dissolved. When it starts to thicken again, add pasta cooking water. Keep checking on the heat to avoid burning the sauce. Adjust the seasoning with salt (optional.) If you like more heat, add a pinch of cayenne pepper (optional.)

Transfer the linguine to the sauce. Turn off the heat and give a quick toss.

Serve with cilantro, red onion, and squeeze some fresh lime juice on top (optional.)